Bride’s Bread Pudding
Your next family favorite!
1 (10-ounce) loaf stale French bread
2 tablespoons water
2 1/4 cups evaporated milk
7 eggs, beaten
1 can Eagle Brand Milk
1/2 cup sugar
1/2 cup raisins
1 (8-ounce) can pineapple, crushed
2 tablespoons vanilla extract
1/4 cup butter, melted
Preheat oven to 350 degrees. Lightly coat 9x12-inch baking dish with cooking spray. Tear bread into pieces and sprinkle lightly with water. Blend in all other ingredients. Prepare a large pan of water and place on middle rack in oven. Fill baking dish with pudding and place in water pan. Bake for 1 hour or until set. Serve warm with Bourbon Sauce.
1 cup butter, softened
2 cups super-fine granulated sugar
Nutmeg to taste
1/2 cup bourbon
Using an electric mixer, combine butter and sugar until light and fluffy. Add nutmeg and bourbon, beating until smooth. Sugar should be completely dissolved. Place a small scoop of sauce on top of warm pudding and serve immediately. Makes 8 servings.
Contributed by Applause! (Oklahoma)
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